Fall is in full swing and Thanksgiving is around the corner. Fun mash ingredients like potatoes, parsnips, acorn squash, carrots, turnips are all in season. Now’s the time to practice your mashes!

Mash Basics
A mash is usually made from vegetables, a touch of liquid like milk or butter, and seasonings. Once you get the hang of it, you can mix and match your favorite veggies and flavors.

The first step is to choose the veggie or veggies to mash. Once you do so, wash, peel, and trim them. Cut into uniform sized pieces so they’re evenly cooked. Be sure the pieces aren’t too small, or they end up absorbing too much water resulting in a runny mash.

Fresh herbs are becoming tougher to find as the weather becomes colder. Luckily, rosemary is still available, so grab a bunch while you still can!

Rosemary Basics
This symbol of love and fidelity is a member of the mint family. It has needle-shaped leaves that are very fragrant with hints of both pine and lemon. Rosemary is native to the Mediterranean, but today is grown in France, Spain, and the United States where California is the main grower of the herb. Popular varieties for cooking include “Tuscan Blue,” “Spice Island,” and “Miss Jessup.”